János Mizsei, the Chef of MÁK Bistro, the Innovative Kitchen of 2017 by Dining Guide
Join our hunters and their dogs to experince the excitement of hunting these underground delicacies in the forests!
A szövegre kattintva az Ön oldala jelenik meg.
1051 Budapest, Vörösmarty tér 7-8
A RENDEZVOUS WITH TRADITION AND EVOLUTION IN THE HEART OF BUDAPEST
Located on Vörösmarty Square in the heart of Budapest, the Onyx Restaurant, opened its doors in April 2007. With the opening of the restaurant it was our goal that there be to establish a restaurant of high international standing in Hungary. The restaurant is located adjacent to the renowned Café Gerbeaud, on the site of the former ‘Little Gerbeaud’. The philosophy of the restaurant and the Café is one and the same everywhere: the encounter of tradition and innovation.
The kitchen staff has been working together for many years; partly due to this the restaurant has so quickly become well-known and recognized in Hungary. Under the direction of Onyx chef Ádám Mészáros, Onyx sous-chef András Pető and Gerbeaud Head chef Ágnes Tóth, only foods prepared with the finest ingredients, using the latest technologies appear on the menu of our 55-seat restaurant.
We have invested a lot of energy in researching regional ingredients. The result has led to the creation of our Hungarian Evolution Menu, where the freshest, highest-quality domestic ingredients and new technologies are used in the preparation and presentation of renewed and updated versions of traditional Hungarian cuisine. We set up a Chef Menu as well from the chefs’ favourite dishes.
The members of the Onyx team are committed to quality and innovation. For many years we have conducted serious trainings and workshops for both student chefs and working chefs alike. We have achieved great results in this area. Currently, there are several staff members working in the kitchen who are winners of the Hungarian Jeunes Chefs Rôtisseurs competition. And because we consider professional international experience to be important, it means a lot that our young chefs now participate in competitions for under-27s in Paris, South Africa, Australia, New York, and Bermudas.
From this workshop Tamás Széll placed 10th in the Bocuse d’Or cooking competition that was held in Lyon in 2013, and won the first prize of Bocused’Or European final held in Hungary, 2016.
The creativity of the kitchen and the attentiveness of the service are both essential to provide our guests with unique culinary indulgence and adventures. Also in this area, we consider professional trainings just as important as human characteristics and the presence of warm hospitality and heart in the restaurant.
We have been appreciated by international forums as well. Onyx Restaurant has been rated to 17 points by Gault Millau, and awarded with one Michelin star by the well-known Michelin Guide.